Steaming, take three: pears and honey

When I plan out my Two Week Techniques, “dinner” is always the guinea pig. My mind simply defaults to dinner because I tend to stick to simpler breakfasts and lunches. But when I compiled my steaming recipes for the past couple of weeks, I found a collection of dessert recipes for food steamers. In this collection is a recipe for Steamed Pears and Honey. Pears? Honey? Applies to my Two Week Technique? A healthy dessert option? Count me in!

It all started with a pear.

Pears don’t scare me. I eat them all the time. I might even be as bold as to say I could eat one with my eyes closed. Seriously, I have never looked at a pear I’m about to eat and thought, “Crap, I don’t know if I can do this.”

But that was before I had to cut off the top of a pear and remove its core without destroying it. It took a paring knife, a butter knife, and several lucky moments during which I didn’t cut off my fingers, but somehow I managed to remove the core from the fruit.

Once I had created a substantial well in the center of the pear, it was time to add the honey.  Mmmmmmmmhoney.

Now all that was left to do was replace the pear’s hat—er, top—and start the steaming!

After 15 minutes in the steamer, I transferred the pear to a dish and removed its top (does that sound dirty?).  My kitchen was instantly filled with the warm, spicy scent of fall.  It was dessert with a built-in air freshener.  But what else can you expect from boiling honey?

When I sliced into the pear, honey oozed out in every direction.  It looked scrumptious and it tasted even scrumptiousier (it’s my blog, I’ll invent new words if I want to).  I was really pleased!

My two weeks of steaming had its ups and downs, but I did discover that I haven’t been utilizing my steamer nearly enough.  Just no meatballs.  Ever.

So what’s the next Two Week Technique going to be?  Well, I’ve already started and I’ll be posting about it tomorrow…so stay tuned!  Oooooh, the suspense…

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